Dosa with coconut and lime chutney

Traditionally, the batter for an Indian dosa takes days to ferment, but the batter for these light rice flour pancakes makes a comparatively quick alternative and without compromising on flavour. Delicious eaten as a prequel to the koftas with generous spoonfuls of the fresh coconut chutney, the dosa can also be served as an accompaniment to curries and other spicy dishes or as a wrap for the Saag Aloo.